Cakey, chewy, chocolatey (today’s post, brought you to by alliteration…): these double chocolate cookies are the way I like cookies best!
There is a place and time for crunchy cookies (someday I’ll post our family’s Swedish pepparkakor –gingersnap — recipe, for example) but I really, really love a cookie that thinks it’s a cupcake. These softies are not only cakey and moist on the inside, but also have a chewy rim that makes them really fun to eat. I couldn’t get enough of these, and I really think that was due to this unique, playful texture.
I’m calling them double chocolate because they get their chocolate flavor from both cocoa powder as well as melted, unsweetened chocolate. I have to admit, there wasn’t really a coherent reason for this, except that, per usual, I was throwing together a recipe based on no criteria whatsoever except the normal bottom line around here: whatever is just laying around. I made these cookies on a Friday afternoon, so they had the potential to be pretty unfortunate… the ingredients in our house at the end of the week are only those which have been uninspiring enough to survive all the way to right before our weekend grocery journey (someday I’ll write about the five grocery stores we frequent… and how we justify our carbon footprint).
Anyhow, the cocoa + unsweetened chocolate combination happened because we didn’t have enough unsweetened chocolate to give these cookies the real chocolate kick I wanted. The recipe itself is a hybrid between a Chocolate Sour Cream Cookie from allrecipes, and a Cocoa Fudge Cookie recipe from Cooking Light. I had to modify the method quite a bit to account for my interesting chocolate choice, but I couldn’t have been more happy with the results. Honestly, we’ll never know what these cookies would be like with just cocoa or just unsweetened chocolate… I’ll never try them any other way than this!
Chewy Double Chocolate Cookies
Makes about 2 dozen cookies
- 2 ounces unsweetened chocolate (if using squares, chop before melting)
- 1 tablespoon cocoa
- ½ teaspoon instant coffee granules
- 1 cup white sugar
- ½ cup butter
- 1 egg
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Preheat oven to 350 degrees F.
Melt chocolate, cocoa, and coffee in a small microwave-safe bowl in 30-second intervals, stirring frequently, until smooth.
In the bowl of a stand mixer or using a handheld electric mixer in a medium-sized bowl, blend sugar and butter on medium speed until smooth and fluffy. Add egg; beat on medium speed another two minutes or until incorporated and fluffy.Scrape down the sides of the bowl, and add melted chocolate/coffee mixture, vanilla, and sour cream. Blend until creamy.
Sift together baking soda, salt, and flour. Slowly add flour to chocolate mixture; mix on low until just combined.
Drop on a greased cookie sheet and bake for 10 minutes. Allow to cool for a couple of minutes before removing from the cookie sheet.
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From personal experience, Beware! It is very easy to eat 5 of these cookies in one sitting. And I don’t feel bad about that.
Very true! These are SUPER addicting…. mysterious, but true!